Crusty Herb and Cheese Bread

Ingredients

• ¼ cup unsalted butter (1 stick), softened
• 1 cup chopped fresh parsley (or 1/2 cup each parsley and fresh cilantro)
• 2 tbsp chopped chives
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• 1 loaf French bread, about 36 inches long, or 2 shorter loaves
• 6 oz brick or Monterey jack cheese, sliced into strips
• ½ cup pitted black or calamata olives (optional)

Method

1. Heat oven to 350 degrees. Have ready a baking sheet lined with aluminum foil. Thoroughly mix the butter, parsley, chives, dill and garlic in a small bowl.
2. If using the 36-inch long bread, cut it crosswise in half so it will fit on the prepared baking sheet. Carefully slice the entire loaf into 3/4-inch thick slices without cutting through the bottom crust.
3. Spread the herb butter between the bread slices. Stuff a strip of cheese between each slice. If using the olives, crush them coarsely and put a little between each slice.
4. Bake on the prepared baking sheet until the cheese is soft and warm and the bread is crisp, about 15 minutes. Serve immediately.

Notes

This rich, herb-studded bread makes a satisfying vegetarian main dish with steamed artichokes and a tossed salad. Can be assembled several hours in advance and refrigerated until shortly before serving. Prep 25 minutes, cooking 15 minutes. Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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